How to Cook Flavorful Arrabiata Meat Sauce

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We hope you got insight from reading it, now let's go back to arrabiata meat sauce recipe. To cook arrabiata meat sauce you need 13 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Arrabiata Meat Sauce:

1. Provide of olive oil.
2. Take of medium yellow onions.
3. Take of meatball mix (beef, pork, veal ground mix).
4. Get of hot Italian sausage.
5. Take of cans Cento crushed tomatoes.
6. Get of can Cento tomato paste.
7. Prepare of cans diced tomatoes.
8. Use of minced garlic.
9. You need of grated Parmesan.
10. Get of Italian seasoning.
11. Use of Salt.
12. Use of bay leaves.
13. Get of Pepper.

Instructions to make Arrabiata Meat Sauce:

1. Sauté diced yellow onions and garlic in a few tablespoons of olive oil over medium-high heat for 2-3 minutes..
2. Add meat (open sausage links and add just the contents) and sauté until most of the pink has disappeared. Stir well to separate meat into small bits..
3. Add the cans of crushed tomatoes, the tomato paste, diced tomatoes (with their juices), Parmesan, Italian seasoning, bay leaves, and salt and pepper..
4. Let simmer on low for at LEAST 2 hours (ideally 4) stirring every 20 minutes or so. Do a taste test about an hour before sauce is done (but not before two hours) and add more salt/seasoning to taste..
5. Serve over any pasta you like! (Note: remove any bay leaves when serving). Leftovers freeze well and can be defrosted and reheated for easy weekday meals..

Arrabbiata (or arrabiata) literally means "angry" in Italian, because the sauce in this dish is supposed to be "angry" spicy. The Italian name for it is sugo all'arrabbiata and I was surprised to find that. Pasta Arrabiata literally means "angry pasta" in Italian. Arrabiata sauce (sugo all'arrabbiata) is a spicy (angry) tomato sauce that's made with plenty of olive oil, garlic, chopped tomatoes, and red pepper. Arrabiata Sauce is a simple straightforward flavorful sauce with flames of heat earning its name Arrabiata or the "Angry Sauce" because the classic version uses "peperoncino rosso", a crushed red.

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